Twice Smoked Ham Bourbon Glazed Ham
We know a lot of y’all will be serving a big ol’ ham for Christmas this year. Now me and mama did this for years, we’d get a ham and slap it in the oven. But this year, we’re changing it a bit and double smoking a ham for maximum flavor and finishing it off with a glaze ala flambe!
So, get out the torch (don’t worry you can also broil in the oven), and let’s get this Christmas dish on it’s way!
We do want to start off by saying if you don’t have a smoker, we’ve got the indoor conversion listed below where you can broil up this glaze and ham!
Buying Ham Tips:
- For this recipe, I recommend a bone-in smoked ham. The bone is going to help add more flavor as it cooks. Also, that smoke is just a light smoke, so we want to start with a little of that flavor, but then enhance it even more with our own smoked flavors.
- Don’t buy a ham that says “water added” or “water injected.” That’s just extra weight that you’re paying for!
- Before buying, check to make sure the bone isn’t discolored, which can mean it is old or smoked too much.
- I figure 1/3 to 1/2 lb. per person on serving size.
Smoking Tips:
- Remove the ham from the icebox about 1 hour ahead of time to allow it to warm up slightly before smoking/cooking.
- Typically, the ham you buy will be with a light hickory smoke. I like to additional smoke ours with a blend of oak and mesquite woods. I’m using hardwood lump charcoal today, because it’s wood that you didn’t have to go cut. I don’t recommend briquettes!
- Once you get those coals going and the ham on the smoker, I then like to add some apple wood chunks for additional smoke.
Ham is great to pair with a fruit wood so another option would be cherry wood.
You want to regulate your smoking heat around 225 to 250 degrees F. This will be roughly a 4 to 5 hour smoking time.
Smoke until the internal temperature is 130 to 135 degrees F.
Once you get to that point it’s time to slather on that glaze which is a mix of brown sugar, clove and Coca-Cola!
Before adding the glaze to the ham you need to score the top side of the ham about 1/2-deep and 1-inch apart. This will allow the glaze to get deeper in for more flavor.
Now we put it back on the smoker for about 15 minutes, just to let that glaze soak in and we’ll baste it about every 5 minutes.
Now it’s torch time!
On the last glazing we’re going to fire up the torch and give that ham a quick heat to caramelize slightly. You can do this in the house with your oven set to broil.
We hope this gave y’all some ideas on how to take a twist on that traditional ham.
From our camp to yours, we’re wishing you a Merry Christmas and Blessed New Year!
Twice Smoked Bourbon Glazed Ham - Cowboy Kent Rollins
Ingredients
- 1 15 to 18 lb. bone-in smoked and cured ham
- 3/4 cup light brown sugar divided
- 2 teaspoons onion powder
- 1 teaspoon cinnamon
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- ¼ cup whiskey
- ½ can cola Coca Cola or other brand
- ⅓ cup honey
- ¼ cup light brown sugar
- 2 teaspoons ground cloves
- ½ stick unsalted butter
Instructions
- Preheat the smoker to 250 degrees F. using hardwood lump charcoal (mesquite and hickory blend is what I prefer). If cooking in a conventional oven preheat the oven to 325 degrees F. and cook for 15 to 20 minutes per pound.
- Bring the ham out of the icebox for about 1 hour before cooking to let it warm.
- In a mixing bowl, combine the brown sugar, onion powder, cinnamon, chili powder and smoked paprika. Mix well.
- Rub the ham on all sides with mixture. Place the ham on a smoker or hang with hooks on rebar. Or place in the conventional oven.
- If smoking, to the coals add cherry or apple wood chunks the fire box and place lid on and cook for about 15 to 20 minutes a pound, or until the internal temp is 130-135 degrees F.
- Remove the ham from the smoker and place on a cookie sheet. Take a knife and score the ham ½ -inch deep in a diamond pattern, on the top side of the ham.
- In a saucepan over medium-low heat, pour in the whiskey and cola and bring to a simmer. Stir in the honey, brown sugar, cloves and butter. Bring to a low boil, reduce the heat and simmer for about 2 minutes.
- Place the ham back on the smoker and brush about ¼ of the glaze over the ham. Cook for an additional 15 minutes, basting about every 5 minutes.
- Use a culinary torch or propane torch to caramelize the top until the glaze begins to brown. If doing this in the conventional oven turn the oven to broil for about 6 to 8 minutes.
- Remove the ham from the smoker and place on a baking dish. Cover with foil and let rest for about 10 minutes. Slice the ham against the grain and serve warm.
